Yield: 2 servings

Ingredients	Quantities
Atlantic Canada Lobster OR Snow crab meat, frozen	200 g
Minced shallots	15 mL
Minced fennel	15 mL
Sliced garlic	25 mL
Whole butter, unsalted	0.50 cl
Dry white wine	25 cl
Double cream	25 cl
Basic mashed potatoes	5 dl
Fresh chopped parsley	10 mL
Fresh snipped chives	10 mL

Method:

Brandade

• Defrost lobster in refrigerator and if necessary drain any liquid. If using snow crab, after defrosting, lightly squeeze out excess moisture. Set aside.
• In a heavy-bottomed saucepan, gently cook shallots, fennel, and garlic in butter until tender but without coloring.
• Add shellfish and white wine, heating at a very low setting just until warmed through.
• Remove shellfish and fold into mashed potatoes with parsley and chives to make brandade.
• Add a bit of extra salt-free butter and a bit of cooking liquid if necessary to balance consistency.

Sauce

• Reduce the remaining cooking liquid by half and add the cream. Cook until thick and reduced by about half again. Serve warm over and around Brandade.

Note: To retain all of the natural flavour of Atlantic Canada seafood products, always defrost them in the refrigerator and never rinse them under cold water.

Recipe courtesy of Chef Stefan Czapalay